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- 3 package(s) frozen edamame
- 2 clove(s) garlic peeled and trimmed
- 1/3 cup(s) macadamia or olive oil
- 2 tablespoon(s) toasted sesame oil
- 1/4 cup(s) lemon juice freshly squeezed
- 3 dash(es) Frank's RedHot Original cayenne pepper sauce to taste
- 1 teaspoon(s) cumin seed toasted and finely ground
- 1/4 teaspoon(s) white pepper to taste
- 1/2 teaspoon(s) salt to taste
- 1/2 cup(s) water
- 5 drop(s) extra virgin olive oil
- 1 teaspoon(s) black sesame seeds toasted
- Cook edamame according to package instructions and cool with a rinse of cold water, or just wait until cooled enough to handle.
- Shell edamame and also remove "skin" membrane on beans. Discard shells and skins.
- Set aside a few of the prepped whole beans for garnish.
- Reheat the beans in the microwave so they're just hot (3 or 4 minutes on high). Puree the hot beans with the garlic for a few seconds, scrape down and repeat until it's more or less uniform (the heat mellows the raw garlic and eliminates bitterness).
- Add oils, citrus juice, hot sauce, pepper, cumin and 1/4 tsp of white pepper and 1/2 tsp salt to start. Again, blend and scrape repeatedly to get uniform.
- While running, slowly pour in water. About a half-cup will probably do. Watch for the consistency you want and stop when it looks hummus-like.
- Taste and adjust with additional macadamia oil (for richness/roundness), white pepper (for bite) and/or salt. Blend and taste. It should be not-quite-salty-enough when done. Err on the side of less salty and more tart...
- Refrigerate overnight to marry flavors and serve cold and topped with a sprinkle of sesame seeds (I like toasted black sesame seeds), a drizzle of EVOO and a few of the whole edamame beans.
- Serve with something sturdy and simple to dip with: celery stalks, pita chips, crackers or the traditional warm, sliced pita.
This recipe is a personal recipe added by pixeltech and has not been tested or endorsed by MyRecipes.
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